Crisp at the edges and tender through the middle, Air Fryer Tofu is a vegetarian American appetizer, side dish made with extra firm tofu, garlic powder, and red chili powder in about 50 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 50 minutes
  • Yield: 4
  • Category: Appetizer, Side Dish
  • Cuisine: American

Ingredients

  • 16 oz extra firm tofu (pressed for 30 minutes, cut into 1” cubes)
  • 1 teaspoon garlic powder ((or 1 clove minced))
  • 1 teaspoon red chili powder ((or sriracha))
  • 1 tablespoon soy sauce ((or liquid aminos))
  • 1 tablespoon sesame oil ((or any oil))
  • 1 tablespoon maple syrup ((or agave))
  • 1 teaspoon rice vinegar (optional)
  • salt and pepper (to taste)
  • 1 tablespoon cornstarch ((optional))

Method

  1. Press extra-firm tofu with some heavy object for at least 30 minutes. This will drain the excess moisture. Then cut the tofu into cubes.
  2. In a mixing jar, Add garlic powder, red chili powder (or sriracha), soy sauce, rice vinegar, maple syrup (or agave), sesame oil, salt and pepper. Stir well with a whisker until well blended and keep aside.
  3. In a medium sized bowl place the pressed tofu. Add the prepared soy sauce marinade and toss to coat. Let the tofu sit in the marinade for at least 30 minutes or refrigerate for up to 2 days.
  4. Then when you are ready for Air Frying, add a tablespoon of corn starch and toss well to combine. Cornstarch helps to make the tofu crispier and is optional.
  5. Preheat the air fryer to 400 ° F (203°C). Add the marinated tofu to the air fryer basket and spread them in a single layer (cook in batches if required).
  6. Air fryer them at 400 ° F (203°C) for 10-12 minutes or until they are golden brown, and crispy. Shake the basket halfway through.
  7. The air fryer marinated tofu is ready to serve. Remove in a serving plate, and garnish with freshly chopped cilantro and serve warm.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.